Preheat your air fryer to 380 degrees.
Pat the chicken dry. Add 1 tbsp of olive oil to a small bowl. Using a basting brush (can use your hands too if you don't have one), cover both sides of the chicken in olive oil.
In a medium sized bowl, combine the breadcrumbs, corn flake crumbs, salt, black pepper, garlic powder, ½ tsp of the cayenne pepper, onion powder and paprika. Mix until thoroughly combined.
One piece at a time, dredge the chicken into the breadcrumb/corn flake mixture until both sides are covered. Once you dredge all the chicken, using an olive oil spray, spray one side of one piece of chicken (you can also use the brush again and gently baste so you don't lose any of the first round of crumbs). Add that piece back into the breadcrumb mixture (wet side down) and spray the other side. Flip the chicken and coat the other side. Repeat until all the chicken pieces are double coated with the breadcrumb mixture.
Place the chicken in the air fryer and cook until the internal temperature on a meat thermometer reads 165 degrees. If your chicken is about ½ inch thick, this should take about 15 minutes.
While the chicken cooks, make the spicy mayo. In a medium sized bowl, add the mayonnaise, Frank's red hot sauce, and the remaining cayenne. Mix until thoroughly combined.
Remove the chicken when it's finished cooking and place on one of the brioche buns. Top with mayonnaise and any additional toppings you prefer.